Tuesday, April 20, 2010

Pimento Cheese

I'm fixin' to make some puh-minnuh cheese. Yeah, you heard me right...fixin' to! And here in the South we call it puh-minnuh. It's pronounced like those lil' thangs you put on a hook when you go down to the pond to catch a big 'un...you might know them as minnows. But we call 'em minnuhs and what I'm fixin to make is said the same way but with a puh in front of it...puh-minnuh cheese! We also don't call it pimento cheese spread...I guess we dropped the spread 'cause...we know it spreads! (From hip to hip! LOL)

Now, for a little background, every good cook in the South has a recipe for pimento cheese...usually a family recipe that has been tweaked and fussed over. Anyway, the following recipe is the one I use. The pecans are optional, but really make a difference so...if ya got 'em, use 'em! Also, using really good mayo is a must! And we won't even discuss how to grate the cheese...it's a personal thang! I use a box grater and grate the extra sharp on the small holes of the grater and the sharp cheese on the larger ones. Make sure you use both sharp and extra-sharp! And if I'm feeling spicy...I add 1/2 cup chopped jalapeno peppers (pickled).

This can be stored covered in fridge for up to a week. Eat with crackers, celery, or with white bread as a sandwich!

**To toast the pecans: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through to prevent burning and to allow the nuts to become brown evenly.

If you try this, I hope you like it!

BTW...no pictures because live writer is not letting me download any and I'm also having trouble publishing this post...grrrr!

3 comments:

I thought live writer was best because it seems a lot of people are changing over to it...no me, I don't know how! Your southern cheese sounds so wonderful, thanks for sharing that. I can just hear you talking, funny how we all live in the USA but talk different! Thanks for your prayers my friend, it means a LOT to me :D

Hi Debbie. Thanks so much for the recipe. You were cracking me up. I was imagining hearing you say that! Heehee! I have to admit that I did not have a good pih-minnuh cheese recipe! You are the best. Thanks for sharing.